Spicy Mango Habanero Pasta Salad
This pasta salad is the cure for that boring potluck line-up. Use any and all your favorite veggies and be sure to pick your favorite pasta because this jammy zinger of a salad is going to knock socks off, quite possibly literally. Our Mango Habanero Jam brings a bright, fresh, deep heat perfect for the crunch of a fresh veggie.
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Salad:
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1/2 lb uncooked pasta (pick a favorite)
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2 cups cherry tomatoes, cut in half
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1/2 cup red onion, sliced
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1/2 cucumber, sliced
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1 red bell pepper, sliced
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1/2 cup fresh parsley, chopped
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4 ounces fresh mozzarella cheese, cubed (we used Maplebrook Farm)
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Dressing:
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1/2 cup olive oil
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2 tablespoons white vinegar (or red wine vinegar)
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1/2 lemon, squeezed
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1 tablespoons salt
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1 teaspoon Blake Hill’s Mango Habanero Spicy Chili Jam (1 tablespoon for more heat)
Instructions.
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1
Cook pasta in salted water according to package directions. Cool pasta slightly and toss with oil to prevent sticking.
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2
Whisk together dressing ingredients or shake in a jar.
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3
Cut veggies into desired sizes and add to pasta.
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4
Add cheese and dressing to pasta and mix well.
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5
Place salad in fridge until ready to serve - we think it tastes best after being refrigerated overnight and Enjoy!
